Storing food correctly in the freezer

It is very important to set the correct temperature to ensure the shelf life of food. Reducing the temperature reduces the growth rate of bacteria. Food does not spoil as quickly.

To freeze fresh food, a temperature of 0°F (-18°C) is required. This will prolong the shelf life of your food and retain its quality.
As soon as the temperature rises above 14°F (-10°C), the bacteria become active in the food again so it cannot be kept as long. For this reason, partially defrosted or defrosted food must not be re-frozen. Food may be re-frozen once it has been cooked (boiled or roasted), as the high temperatures achieved when cooking destroy most bacteria.

The temperature in the freezer/freezer zone increases:

• the more often the appliance door is opened and the longer it is kept open

• the more food that is stored in it

• the warmer the food is that is being put into it

• the higher the ambient temperature surrounding the refrigeration appliance is. This refrigeration appliance is designed for use within specific ambient temperatures (climate range). Do not use in ambient temperatures for which it is not designed.

• Ice cream: 2 to 6 months

• Bread, baked goods: 2 to 6 months

• Cheese: 2 to 4 months

• Fish, oily: 1 to 2 months

• Fish, lean: 1 to 5 months

• Sausage, ham: 1 to 3 months

• Game, pork: 1 to 12 months

• Poultry, beef: 2 to 10 months

• Vegetables, fruit: 6 to 18 months

• Herbs: 6 to 10 months

The storage times given are guidelines only (assuming food is stored for freezing while fresh).

Where the storage time given on the packaging differs, follow the advice on the packaging.